Shanghai snacks could be traced back to as early as the Southern Song Dynasty and became more exquisite in cooking when Shanghai grew into an important city in early Ming Dynasty. After Shanghai was listed as a trading port by the end of the Qing Dynasty, various regional snacks were assimilated, developed and refined, bringing forth the specialty of Shanghai style. A wide selection of locals – baked sesame pan cake, deep-fried dough sticks, soybean milk, sticky rice combo, which are collectively known as "Four Heavenly Kings" – as well as dozens of kinds of pastry, bun, stuffed dumpling and rice cake. Different from pure sweet taste of Canton-Hong Kong style or hot and spicy flavor of Sichuan-Chongqing type, Shanghai snack is famed for being light, fresh and tasty, and his long been diners’ favorite for its characteristics.
"Four Heavenly Kings":